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Copycat Outback Steakhouse Wedge Salad

By:

Updated February 05, 2016
(4 Votes)

6 Comments

Copycat Outback Steakhouse Wedge Salad
Copycat Outback Steakhouse Wedge Salad
This image courtesy of allfreecopycatrecipes.com

Make an authentic Outback Steakhouse Wedge Salad tonight with this easy Copycat Outback Steakhouse Wedge Salad recipe. One of our favorite Outback Steakhouse copycat recipes, this starter salad tops a generous portion of iceberg lettuce with blue cheese dressing and a balsamic vinegar glaze. Generously layered on top of the iceberg wedge are crispy bacon bits, sweet red onion, and juicy tomatoes. This classic combination of flavors never fails to satisfy. You can serve this recipe as a starter salad or as a main course.

Serves: 4

Preparation Time: 15 min

Cooking Time: 30 min

Ingredients
  • 3/4 cup mayonnaise
  • 3/4 cup buttermilk
  • 1/2 cup crumbled blue cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon of onion powder
  • 1/4 teaspoon fresh ground black pepper
  •  
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon good quality sea salt
  •  
  • 3 slices bacon, cooked, drained, and finely chopped
  • 1 large head ice berg lettuce, trimmed and cut into quarters
  • 1/2 cup ripe tomato, finely diced
  • 1/2 cup red onion, finely diced
  • 1/4 cup crumbled blue cheese
  • sea salt and fresh ground black pepper
Instructions
  1. Make the dressing by combining mayo, buttermilk, blue cheese, garlic powder, onion powder, and pepper, stirring well and then chilling until ready to use.
     
  2. Make the glaze by placing the balsamic and honey in a very small non-stick saucepan and cooking over low heat for about 5 minutes, swirling the pan frequently, until it is thick and syrup-y. Stir in the salt and keep slightly warm.
     
  3. Cook the bacon, drain it well and crumble. Place a wedge of lettuce on each serving plate, drizzle with some dressing then the tomato, red onion and blue cheese. Drizzle the glaze over all and sprinkle with sea salt and fresh ground pepper.
Notes
  • About the Glaze:  Use the best quality balsamic you can find because when the glaze evaporates and concentrates, it can become bitter if using a lesser quality vinegar.  Make only the amount you need at one time as this glaze will only hold for about 24 hours before becoming too syrup-y to pour nicely.
  • Also if you do not have sea salt, just omit that step in the glaze and use Kosher salt on the salad when it is assembled.

This recipe was inspired by Lexie's Outback Wedge Salad Copycat Recipe from Lexie's Kitchen.


 

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You know, I don't think blue cheese and balsamic dressings are my thing. For personal preference, I'd leave those out, which probably takes away the unique flavor of this one. Oh, well. The rest is good!

It's pretty hard to go wrong with a wedge salad, but this one took it one step above! I think it was the balsamic glaze that I particularly enjoyed - I usually just have ranch on my wedge salads, but the balsamic glaze was such the perfect addition. Genius!

I regularly do this for dinner. It comes together quickly and is super delicious. Very filling!

Yum! This is such an easy dinner option - and so good! I'll definitely add this to my meal rotation.

This was a great salad the blue cheese flavor was spot-on. I think next time I'll prepare it as a chopped salad instead of a wedge, since the wedges are a little harder to eat.

I really enjoyed this salad! I love iceberg lettuce, so I think wedge salads are delicious. The balsamic glaze was probably my favorite part of this salad.

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